Lemon Raspberry Tea Cakes
By Bianca Dodson
Images
Serves
12 Tea Cakes
Ingredients
- 1 ½ cup all-purpose flour
- ¾ cup sugar
- ½ cup melted butter
- ½ cup sour cream
- 2 eggs, plus 1 egg yolk
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Zest of 1 lemon
- Juice of half a lemon
- ½ cup raspberries
- 1 tablespoon powdered sugar
Procedure
Preheat the oven to 350°F.
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
Add butter to a medium size bowl then heat in 30 second increments until fully melted.
Add the sugar and lemon zest to the melted butter then whisk until well combined. Next, whisk in sour cream, eggs and lemon juice until well combined.
Toss raspberries into flour mixture to coat slightly. Pour the dry ingredients into the wet ingredients then gently fold in.
Using a medium scoop, scoop batter into each mold.
Bake for 18-20 minutes. After the cakes have baked, allow them to cool in the mold for 10 minutes, then gently remove them from the mold. Allow to finish cooling on a wire cooling rack.
Dust with powdered sugar before serving. Serve with coffee or tea and enjoy!
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
Add butter to a medium size bowl then heat in 30 second increments until fully melted.
Add the sugar and lemon zest to the melted butter then whisk until well combined. Next, whisk in sour cream, eggs and lemon juice until well combined.
Toss raspberries into flour mixture to coat slightly. Pour the dry ingredients into the wet ingredients then gently fold in.
Using a medium scoop, scoop batter into each mold.
Bake for 18-20 minutes. After the cakes have baked, allow them to cool in the mold for 10 minutes, then gently remove them from the mold. Allow to finish cooling on a wire cooling rack.
Dust with powdered sugar before serving. Serve with coffee or tea and enjoy!
Lemon Raspberry Tea Cakes
By Bianca Dodson
Serves
12 Tea Cakes
Ingredients
- 1 ½ cup all-purpose flour
- ¾ cup sugar
- ½ cup melted butter
- ½ cup sour cream
- 2 eggs, plus 1 egg yolk
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Zest of 1 lemon
- Juice of half a lemon
- ½ cup raspberries
- 1 tablespoon powdered sugar
Procedure
Preheat the oven to 350°F.
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
Add butter to a medium size bowl then heat in 30 second increments until fully melted.
Add the sugar and lemon zest to the melted butter then whisk until well combined. Next, whisk in sour cream, eggs and lemon juice until well combined.
Toss raspberries into flour mixture to coat slightly. Pour the dry ingredients into the wet ingredients then gently fold in.
Using a medium scoop, scoop batter into each mold.
Bake for 18-20 minutes. After the cakes have baked, allow them to cool in the mold for 10 minutes, then gently remove them from the mold. Allow to finish cooling on a wire cooling rack.
Dust with powdered sugar before serving. Serve with coffee or tea and enjoy!
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
Add butter to a medium size bowl then heat in 30 second increments until fully melted.
Add the sugar and lemon zest to the melted butter then whisk until well combined. Next, whisk in sour cream, eggs and lemon juice until well combined.
Toss raspberries into flour mixture to coat slightly. Pour the dry ingredients into the wet ingredients then gently fold in.
Using a medium scoop, scoop batter into each mold.
Bake for 18-20 minutes. After the cakes have baked, allow them to cool in the mold for 10 minutes, then gently remove them from the mold. Allow to finish cooling on a wire cooling rack.
Dust with powdered sugar before serving. Serve with coffee or tea and enjoy!